Mushroom Wellington

Wild Mushroom Wellington

  • Vegetarian
A brilliant veggie Wellington showcasing earthy mushrooms folded up in an airy puff pastry that will wow with every mouthful.

  • 55 MINS

    Cooking Time

  • Easy

    Difficulty

  • 15 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Herb Infusion Stock Pot or Knorr Mushroom Stock Pot
  • 600 g chestnut mushrooms
  • 100 g cabbage leaves
  • 1 medium-sized red onion
  • 100 g cooked chestnuts
  • 1 garlic clove
  • 1 tbsp balsamic vinegar
  • 2 tbsp fresh breadcrumbs
  • 375 g ready rolled light puff pastry
  • 2 tsp dairy-free milk
  • 1 tsp English mustard
  • 2 tbsp olive oil

Mushroom Wellington

  1. Pre-heat the oven at 180°C.

  2. Heat the oil in a pan and cook the onions, garlic and mushrooms until soft.

  3. Add the chestnuts and pour in the balsamic vinegar, allowing to cook for 10 minutes.

  4. Stir through the stock pot until dissolved, then fold through the breadcrumbs.

  5. Remove the pan from the heat and allow to cool.

  6. Drop the cabbage leaves into boiling water for 2 minutes to soften, pat dry and lay onto the pastry.

  7. Spoon in the filling, placing a whole mushroom evenly across the pastry. Then fold over the pastry and seal with a fork.

  8. Mix the dairy-free milk and mustard then brush over the pastry and lightly sprinkle dried Italian herb seasoning over the top.

  9. Place into the oven and bake for 35 minutes or until golden.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 537.28 kcal
Protein (g) 13.59 g
Sugar (g) 9.03 g
Fat (g) 25.03 g
Fibre (g) 6.36 g

Knorr product used

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
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